I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

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Directions

Preparation

1 Blanch asparagus in a frying pan large enough to hold asparagus in one layer Bring approximately 3 inches of water to a boil.2 Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.3 Drain on paper towel; cool.To grill, brush asparagus with olive oil.On an outdoor or a stove-top grill over mediumhigh heat, grill asparagus, turning frequently, until lightly browned and fork tender, about 5 minutes.4 Lightly season with salt and pepper. Cool. Meanwhile, in a food processor, purée roasted red bell pepper and next 8 ingredients.5 With machine running, drizzle in 1-1/2 tablespoons olive oil. If necessary, thin with 1 tablespoon water at a time until a thick, sauce-like consistency is achieved. Reserve.6 Recipe can be made ahead to this point. Refrigerate cooled asparagus and sauce, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.7 To serve, arrange asparagus on a serving platter or individual plates; serve with Romesco sauce.